Pectin

from Ancient Greek: πηκτικός pēktikós, "congealed, curdled"

Pectin

Use in Manufacture

• In confectionery jellies to give a good gel structure, a clean bite and to confer a good flavour release

• Can be used to stabilize acidic protein drinks, such as drinking yogurt, to improve the mouth-feel

• Used as fat substitute in baked goods.

Typical levels of pectin used as a food additive are between 0.5 and 1.0% – this is about the same amount of pectin as in fresh fruit.

Structure

• It increases viscosity and volume of stool so that it is used against constipation and diarrhea

Use in the body

Glycogen

In 1857, Claude Bernarddescribed the isolation of a substance he called "la matière glycogène", or "sugar-

forming substance

Glycogen

Use in Manufacture

• Glucose syrup is often added to foods for a softer texture, add volume and prevent crystalline structures of sugar forming

Structure

• Glucose is needed by cells for respiration but too much and it is converted to glycogen by the hormone insulin which produced by the pancreas

Use in the body

Cellulose

mid 19th century: from French, from cellule ‘small cell’

Cellulose

Use in Manufacture

• Microcrystalline cellulose (E460i) and powdered cellulose (E460ii) are used as inactive fillers in drug tablets

• They act as thickeners and stabilizers in processed foods.

Cellulose powder is, for example, used in Kraft's Parmesan cheese to prevent caking inside-of the package.

Structure

• It acts as a hydrophilic bulking agent for faeces and is often referred to as a "dietary fibre".

Use in the body

Sodium Alginate

The properties of sodium alginate were studied in1881 by the chemist ECC Stanford. He extracted a viscous

liquid from brown seaweed of the Laminaria species, with an alkaline solution. He called this product "Algin", a term still commonly used to describe sodium alginate.

Sodium Alginate

Use in Manufacture

• absorbs water quickly, which makes it useful as an additive in dehydrated products such as slimming aids

• as a gelling agent, and for thickening drinks and ice cream

The food processing industry uses 30% of Sodium Alginate

Structure

• Alginate hydrogels are particularly good at healing wounds and engineer tissue to fix by binding with water in hydrophilic polymers

Use in the body

Agar

early 19th century: from Malay

Agar

Use in Manufacture

• Agar is a natural vegetable gelatine alternative

• Used to make jellies, puddings, and custards

• Natural laxative• Clarifying agent

Structure

• Agar-agar is approximately 80% fibre, so it can serve as an intestinal regulator

• Quickly digested which prevents the body from storing unwanted fats and sugars

Use in the body

Carrageenan

early 19th century: from Malay

Carrageenan

Use in Manufacture

• Added to yogurt, chocolate and soymilk (diary based)

• Added to drinks to prevent separation

• Found in frozen and microwave meals

Structure

• Reduce swelling and inflammation• Treat peptic ulcers• Used as a laxative

Use in the body